Chiffon Pumpkin Pie Recipe - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 cup finely crushed gingersnaps (about 24)
- 3 tablespoons butter, melted
- 2 envelopes unflavored gelatin
- 1/2 cup fat-free milk
- 1/2 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- Additional whipped topping, optional
Instructions
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours.
- Remove sides of pan just before serving. Garnish with additional whipped topping if desired.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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